Introduction

Adapted from a Barefoot Contessa recipe making it less fat and smaller portion. Original recipe has 3 eggs and heavy cream for one serving.
Adapted from a Barefoot Contessa recipe making it less fat and smaller portion. Original recipe has 3 eggs and heavy cream for one serving.

Minutes to Prepare: 1

Minutes to Cook: 8

Number of Servings: 1

Ingredients

2 brown eggs1 tbs milk1/2 tbs butter (I use smart balance)pinch of parsley, thyme, basil and garlic to taste. I like mine heavy on the herbs.1 tbs grated parmesan or other strong cheese

Directions

Preheat BroilerCrack both eggs into a small bowl. Set aside. In another small dish, mix your herbs and cheese. You want to do this so that you can pour the eggs and spices into the baking dish quickly.

In a small ramekin or gratin dish, place milk and butter. Place dish under broiler until bubbly, about 2 minutes. Then add your eggs, easy to not break the yolks. Sprinkle herbs and cheese over top and return to broiler for about 5-6 minutes or until the whites of the eggs are just set. The eggs will continue to cook when removed from over, so don't overcook. Serve immediately with crusty bread for dipping and liberal pepper and salt to taste. (not calculated in)